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SOUVLAKI

Updated: Feb 6

(GREEK STYLE KEBAB)

SERVES 6 | PREPARATION TIME: 10 MINUTES, PLUS MARINATING IF DESIRED | COOKING TIME: 30 MINUTES

Souvlaki means ‘little souvla’ which are bigger pieces of meat cooked on a barbecue rotisserie. If you don’t have a rotisserie, you can use skewers. You can also cook souvlaki under the grill on skewers, and you can substitute lamb or chicken for the pork. INGREDIENTS 1kg pork shoulder, cut into 2.5cm cubes

1 lemon, juiced

Sea salt and black pepper

Good pinch of dried oregano METHOD Put the diced pork into a bowl, pour in the oil and lemon juice then add salt and pepper. Mix well so that the oil completely coats the meat. Cover and refrigerate until you are ready to cook it. You can prepare your meat ahead of time, leaving it to marinade for a few hours or overnight for optimum flavour.

If you are using wooden skewers, soak them in water before use to prevent them from burning on the ends. Thread the cubes of meat onto the skewers and cook on a hot barbecue or under the grill, turning frequently if not using a rotisserie.

Once the meat is seared on all sides, add pinches of oregano as it turns or occasionally when you turn it. Cook for approximately 30 minutes or until the meat is done. Serve with Cyprus chips and salad or in a pitta bread with salad.

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